Biodiversity of lactic acid bacteria in Romanian dairy products

Zamfir, Medana; Vancanneyt, Marc; Makras, Lefteris; Vaningelgem, Frederik; Lefebvre, Karen; Pot, Bruno; Swings, Jean; Vuyst, Luc De

doi:10.1016/j.syapm.2005.10.002

Cited by 80 publications

(45 citation statements)

References 26 publications

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“…Results showed high diversity of TLAB found and predominance of lactobacilli and enterococci. These findings are relatively similar to those reported by Benkerroum et al (2003) and Khedid et al (2009) in raw dromedary milk of Morocco, Kacem and Karam (2006); Kacem and Kaid-Harche (2008) in camel milk from arid regions of Algeria, Zamfir et al (2006) in Romanian dairy products and Abdelgadir et al (2008) in the Sudanese fermented camel milk.…”

Section: Discussionsupporting

confidence: 90%

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Mostefaoui

Hakem

Yabrir

et al. 2015

Emir. J. Food Agric

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Section: Discussionsupporting

confidence: 90%

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Mostefaoui

Hakem

Yabrir

et al. 2015

Emir. J. Food Agric

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“…viridescens was occasionally found in Scamorza Altamurana cheese [77] and in Romanian dairy products [80]. W. hellenica 1M30 was able to decrease the pH of skimmed milk for the production of Mozarella cheese and showed a proteolytic activity on milk proteins [78].…”

Section: Dairy Fermented Foodsmentioning

confidence: 99%

“…confusa, W. cibaria, W. thailandensis, W. paramesenteroides, W. hellenica and W. viridescens have been detected in different types of cheese and fermented milk (Table 2) [68][69][70][71][72][73][74][75][76][77][78][79][80][81].…”

Section: Dairy Fermented Foodsmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fessard

Remize

2017

Fermentation

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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“…pseudomesenteroides strains represent the predominant flavorproducing population (8), while Ln. lactis strains are less frequently used (9). These bacteria are important flavor producers, metabolizing the citrate in milk into aroma compounds like diacetyl or acetoin (6).…”

mentioning

confidence: 99%

Classification of Lytic Bacteriophages Attacking Dairy Leuconostoc Starter Strains

Ali

Kot

Atamer

et al. 2013

Appl Environ Microbiol

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A set of 83 lytic dairy bacteriophages (phages) infecting flavor-producing mesophilic starter strains of the Leuconostoc genus was characterized, and the first in-depth taxonomic scheme was established for this phage group. Phages were obtained from different sources, i.e., from dairy samples originating from 11 German dairies (50 Leuconostoc pseudomesenteroides [Ln. pseudomesenteroides] phages, 4 Ln. mesenteroides phages) and from 3 external phage collections (17 Ln. pseudomesenteroides phages, 12 Ln. mesenteroides phages). All phages belonged to the Siphoviridae family of phages with isometric heads (diameter, 55 nm) and noncontractile tails (length, 140 nm). With the exception of one phage (i.e., phage ⌽LN25), all Ln. mesenteroides phages lysed the same host strains and revealed characteristic globular baseplate appendages. Phage ⌽LN25, with different Y-shaped appendages, had a unique host range. Apart from two phages (i.e., phages P792 and P793), all Ln. pseudomesenteroides phages shared the same host range and had plain baseplates without distinguishable appendages. They were further characterized by the presence or absence of a collar below the phage head or by unique tails with straight striations. Phages P792 and P793 with characteristic fluffy baseplate appendages could propagate only on other specific hosts. All Ln. mesenteroides and all Ln. pseudomesenteroides phages were members of two (host species-specific) distinct genotypes but shared a limited conserved DNA region specifying their structural genes. A PCR detection system was established and was shown to be reliable for the detection of all Leuconostoc phage types.

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Biodiversity of lactic acid bacteria in Romanian dairy products

Cited by 80 publications

References 26 publications

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Classification of Lytic Bacteriophages Attacking Dairy Leuconostoc Starter Strains

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